"The Chopped Cookbook: Use What You've Got to Cook Something Great" by Food Network Kitchens
Never again let the question, “What's for dinner?” stump
you. The Chopped Cookbook features secrets for
combining pantry staples to make exciting meals.
If you’ve ever looked into your fridge, hoping for inspiration to strike, let The Chopped Cookbook help you shake up weeknight dinners. Just as each basket on Chopped has many tasty possibilities, so, too, do the contents of your refrigerator. By showing you how to spin your favorite ingredients into 188 fun, doable, and delicious recipes—including go-to guides for making salad dressings and pan sauces, four-ingredient market baskets that can go in many tasty directions, and ideas for ways to reinvent pasta dinners—the culinary masterminds at Food Network set you up for mealtime victory every night.
MY REVIEW: The mischievous minds behind the popular Food
Network Channel program, "Chopped", have put together a fun,
user-friendly cookbook that makes the most of what you've got and offers
suggestions for what you don't have. Carrying forward the spirit of the TV
show, without the weird, way-out recipe ingredient combinations, the authors
have come up with a handy, helpful, handsome volume of deliciously different
dishes. While "The Chopped Cookbook: Use What You've Got to Cook Something
Great" is smaller in size than a typical cookbook, it is loaded with
fabulous color photos of food that definitely looks good enough to eat.
"The Chopped Pantry" section starts things off right by telling you
which pantry staples will help you to achieve your culinary objectives like
"Crunch", "Brothiness", or "Richness". There are
helpful hints and cooking tips all throughout the book, but there are no
nutritional breakdowns for the recipes. While I found much to like in every
chapter, the vegetable recipes really caught my eye along with the short,
simple guide to buying the pick of the crop. Here are some of the recipes that
I found especially appealing: "Tortellini with Cream Cheese Alfredo and
Peas"; "Grilled Chicken with Peach Pickle BBQ Sauce";
"Cumin Pork Steak with Grilled Savoy Cabbage and Apples";
"Moroccan Carrot Salad"; "Cremini Carpaccio";
"Tomato-Cheddar Gratin"; "Roasted Shrimp Cocktail Salad";
"Warm Salted Caramel Banana Pudding"; and "Mocha Brownies with Coffee
and Cinnamon". Get "Chopped" now--what's in YOUR basket?
Review
Copy Gratis Amazon Vine
"My Irish Table: Recipes from the Homeland and Restaurant Eve" by Cathal Armstrong, David Hagedorn
The debut cookbook from Cathal Armstrong featuring 130 recipes
showcasing modern Irish fare, along with stories about Armstrong's journey from
Dublin to Washington, DC, and becoming an internationally recognized four-star
chef, the owner of seven successful food and drink establishments, and a leader
in the sustainable-food movement.
With
its moderate climate and amazing natural resources, Ireland
is a modern-day Eden,
boasting lush, bountiful produce, world-renowned dairy, plentiful seafood, and
grass-fed meats. In My Irish Table,
sustainable food movement leader and four-star chef Cathal Armstrong celebrates
the food of his homeland and chronicles his culinary journey from Dublin to Washington
DC, where he runs seven beloved
and critically lauded restaurants.
Featuring
130 delicious recipes—from Kerrygold Butter-Poached Lobster with Parsnips to
Irish Stew, Shepherd’s Pie, and Mam’s Apple Pie—My Irish Table draws on Armstrong’s Irish upbringing as
well as his professional experience and French culinary training. In his hands,
Irish food is comforting yet elegant, rustic yet skillful, and My Irish Table invites you into his
kitchen to explore the vibrant traditions and rich culinary landscape of the
Emerald Isle.
MY REVIEW: Combining traditional Irish fare with French
cuisine and his own creative blend of cultures and cooking trends, noted chef
and restaurateur Cathal Armstrong invites all to feast from "My Irish
Table". Along with contributor David Hagedorn, a recognized chef,
restaurateur and food writer, Armstrong offers a compelling memoir and a
fabulous, flavorful cookbook. At the heart of Armstrong's food life is his
early childhood in Dublin
with his family. His "Mam" was the baker supreme, and his
"Da" was the avid gardener and cook. His father's love of gardening
would literally plant the seed for Armstrong's involvement in the sustainable
food movement and lead him to grow his own restaurant garden. Armstrong's
lively recollection of his journey from cooking novice to acclaimed chef is
quite entertaining. The side notes and stories accompanying each recipe add
much to the enjoyment of this delightful book. Among the recollections and
recipes: "Irish Breakfast"; "Potato and Leek Soup";
"Shepherd's Pie"; "Fish and Chips with Tartar Sauce";
"Spiced Beef Sandwiches"; "Irish Caesar Salad"; "Irish
Coffee"; "Brussels Sprouts with Bacon"; "Cauliflower with
Toasted Garlic and Black Pepper"; "Potato Rolls"; "Irish
Soda Bread"; "Scones"; "Mam's Apple Pie"; "Lemon
Cake"; "Mincemeat" and "Mince Pies"; and so much more.
The descriptions of Ireland
and its natural wonders which make it an internationally renowned producer of
cheese, butter, meats, produce and many other consumables are indeed enticing.
Potatoes are my favorite food since childhood, and the recipes and notes
involving potatoes and Kerrygold butter put me in a little "potato
paradise" all my own.
Review
Copy Gratis Ten Speed Press via Blogging for Books
“My Paris
Kitchen: Recipes and Stories” by David Lebovitz
A collection of stories and 100 sweet and savory
French-inspired recipes from popular food blogger David Lebovitz, reflecting
the way Parisians eat today and featuring lush photography taken around Paris and in David's
Parisian kitchen.
It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.
In My Paris Kitchen, David remasters the
classics, introduces lesser-known fare, and presents 100 sweet and savory
recipes that reflect the way modern Parisians eat today. You’ll find Soupe à
l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky
barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod
fritters with tartar sauce, and Wheat berry salad with radicchio, root
vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate
cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake
with orange glaze, French cheesecake...and the list goes on. David also shares
stories told with his trademark wit and humor, and lush photography taken on
location around Paris
and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in
the culinary capital of the world.
MY REVIEW: Who
better than acclaimed chef and writer David Lebovitz--living in France for the last decade--to give us an
up-close, first-person view of the "food life" in Paris. "My Paris Kitchen" is filled
with fabulous food, intriguing local flavors, beautiful photos, and a real
feeling for the author's everyday life in "The City of Light". A
gifted and entertaining writer, David Lebovitz invites us in, takes us on a
taste-filled tour, and enlightens us with his culinary expertise and food
insights. His knowledgeable, useful explanations for ingredients and kitchen
equipment are a cooking course themselves. The recipes and recipe notes are
equally delicious, and the accompanying stories are charming. The recipes range
from rustic to elegant, and you will long to be seated in a real Paris kitchen--taking in
the amazing scents, sights, and the sounds of the language--as you await an
exceptional eating experience. Here are some of the wonderful recipes included
in "My Paris Kitchen": "Salted Olive Crisps"; "Onion
Tart"; "Fresh Herb Omelet"; "Ham, Blue Cheese, and Pear
Quiche"; "Steak with Mustard Butter and French Fries";
"Scalloped Potatoes with Blue Cheese and Roasted Garlic";
"Butternut Squash Crumble"; "Salted Butter Caramel-Chocolate
Mousse"; and "Paris-Paris"--a recipe for scrumptious éclairs. As
the author says: "There are two kinds of butter in France--good butter and
great butter."
Review Copy Gratis Ten Speed Press via Blogging for Books
Review Copy Gratis Ten Speed Press via Blogging for Books
